Description

A refreshing twist on classic chicken salad—this high-protein, creamy mix is made with Greek yogurt instead of mayo and loaded with sweet grapes, crunchy celery, and nutty almonds. Served in crisp butter lettuce cups, each bite is light, fresh, and bursting with texture. Perfect for lunch, meal prep, or a quick no-cook dinner.

Ingredients

Scale

Chicken Salad:

2 cups cooked chicken breast, shredded or diced

1 cup plain Greek yogurt (nonfat or full-fat)

1 cup seedless grapes, halved

1/2 cup celery, finely diced

1/4 cup sliced almonds (toasted for extra flavor)

1 tbsp lemon juice

Salt & pepper, to taste

For Serving:

12–16 butter lettuce leaves (Bibb or Boston lettuce work best)

Instructions

Make chicken salad – In a bowl, combine chicken, Greek yogurt, grapes, celery, almonds, lemon juice, salt, and pepper. Stir until evenly coated.

Assemble cups – Gently spoon chicken salad into lettuce leaves.

Serve fresh – Arrange on a platter and enjoy immediately, or store filling separately for meal prep.

Meal Prep Tip: Keep lettuce and chicken salad in separate containers to prevent wilting.
Fun Twist: Add 1 tsp curry powder and swap grapes for golden raisins for a curried chicken salad variation.

Prep Time: 15 minutes

Nutrition

Calories: 250 / Serving
Fat: 12g/ Serving
Carbohydrates: 9g / Serving
Fiber: 2g/ Serving
Protein: 25g/ Serving